Coffee Danish

230g      Prima Top Flour

12g         Milk Powder

3g           Baking Powder

190g       Buttercup (Softened)

60g         Icing Sugar

3/4 tsp   Coffee powder mix with 1 tsp hot water (I used Brazilian coffee powder)

30g         Egg (Beaten) (about 1/2 a beaten egg)

Decoration: Melted chocolate and chocolate rice

 Preheat oven to 180oC.

       Mix and sift flour skimmed milk powder and baking powder. Set aside.

3     Cream the butter and sugar together until light and fluffy.

4    Add in the beaten egg slowly into mixture till well mixed. Mix in the coffee mixture.

     Slowly add sifted flour and mix at low speed until combined.

      Scoop mixture into a piping bag with a star-shaped nozzle, lay a piece of baking paper on a baking tray and pipe circles with a diameter of 5cm. If you are using a piping pump, then refrigerate the dough so it can be easily be stuffed into the mould
      Bake at 150oC for about 15-18 minutes or until light golden brown colour. 

      Dip in melted chocolate and sprinkle some chocolate rice.